That’s when Goncalves hunts local farmers markets for the freshest seasonal fruits and vegetables to recreate the tastes of his native Brazil. Samba’s summer blackboard specials will be inspired by the weekly harvest and the freshest seafood available and may all be enjoyed on the recently opened sidewalk seating.

Look for popular dishes like the Moqueca Baiana , seafood stew with calamari, shrimp, scallops and the catch of the day; Bolinho de Kabocha,pastry filled with squash and dried beef served with a side of cilantro sauce; and Acorn Squash Moranga , squash stuffed with shrimp in a coconut milk cream sauce.

Tropical fruits of course play a major role in the Samba kitchen. “Brazil is one of the top fruit-producing countries in the world, so it’s only natural that we use fruit in every part of the meal,” says Goncalves. ” From papaya and mango in our salads and acai berry in our sorbets to fresh pineapple & mint drinks, we feature the bounty of summer wherever possible.”

More than 300 types of fruit are grown in Brazil. Acai berries are found on palm trees in the Amazon and are known for their health benefits. Guarana berries are famous for having twice the caffeine content of coffee beans. Abacaxi , or pineapple, is actually native to South America and not Hawaii. Plus, there’s passion fruit, papaya, guava and avocado.

Goncalves has many tips for selecting fruit from the market. “I prefer to buy my fruit unripe,” he says. When choosing pineapples, “hold it in the air by one leaf. If the fruit falls off, it’s ready to eat.” The riper the fruit, the sweeter, he adds, recommending passion fruit in particular be eaten overripe. But nothing should go to waste. “If fruit starts to turn black, I put in the freezer and later make myself smoothies.”